Jamaican easter bundt bun

original post: http://greedygirlcooks.blogspot.com/2014/03/jamaican-easter-bundt-bun.html

Fills a 10 cup bundt pan and a small loaf pan

Ingredients

Wet

1 bottle of stout (guinness or dragon)

1 ½ cup Orange juice

½ cup sugar

½ cup honey

2 tablespoon Molasses

2 tablespoon Browning

2 table spoon guava jam

½ tsp. salt

4 tablespoon melted butter (plus extra for buttering pans)

1 cup red label wine

1 cup raisins

1 cup maraschino cherries

½ cup maraschino cherry liquid

Dry

6 ½ cups flour

6 teaspoon baking powder

1 teaspoon baking soda

6 teaspoon mix spice

1 teaspoon nutmeg

2 teaspoon cinnamon

Instructions

• Preheat oven to 320 degrees
• Heavily butter the bottom of your bundt pan. If using a loaf pan, cut to size parchment paper and pace at the bottom buttered as well.
• Chop cherries finely, place in a dish with raisins, wine and the cherry liquid. Warm in the microwave and leave to soak for 30 minutes
• Sift together all the dry ingredients; flour, baking powder, baking soda, mix spice, nutmeg and cinnamon in a dish and stir till incorporated
• After 30 minutes of soaking combine soaked fruits and all the wet ingredients in a pot over low heat and stir until the sugar, molasses and all the ingredients have dissolved and combined. Remove from the heat
• Make a well in the center of the flour mixture, and pour in the wet ingredients and fold by hand with a wooden spoon until its completely incorporated.
• Pour into your buttered pans about ¾ of the way up and bake for 40 minutes to an hour. Test knife should come out clean
• Glaze your cooled buns with a mixture of 2 tablespoons butter and 2 tablespoons honey allow that to soak in the bun for 5 to 10 minutes before serving.

Greedy tips:

• I us Velvet Malta as the stout, it much smoother tasting and not as bitter as most
• Remember to tap the pans on the counter to remove the excess air bubbles, especially on the bundt pan
• the mixture should be sticky like a very very wet dough, not runny like a cake batter
• Your bun may have a crispy outer shell at first, but once its glazed and wrapped overnight it will soften.
• I glaze my buns when still hot to ensure all the moisture is sealed in
• After about 30 minutes to cool i wrap tightly in plastic wrap and store the buns till its time for use, This ensures the buns don't dry out.
• The bundt pan cooks the bun a little quicker than the loaf pan, test the cakes at 40 to 50 minutes.
• don't fill the pans too much because it does rise quite a bit.
• You may use two bottles of stout if you like and eliminate the orange juice (like the original recipe), but for my taste the bun has a bitter after taste when too much stout is used, especially in conjunction with the molasses.
• Get the bundt pan here